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Chicken-Lemongrass Potstickers

Chicken-Lemongrass Potstickers

I found a recipe on Food and Wine for these chicken-lemongrass potstickers that looked too good to pass up. We love Asian food and potstickers are a family favorite. I loved the combination of flavors and the lemongrass really made these potstickers extra special. We devoured nearly all of them and the leftovers the following day were terrific for lunch.

Chicken-Lemongrass Potstickers

How to Make Chicken-Lemongrass Potstickers

Make the potsticker dipping sauce; set aside for flavors to mingle. Click here for the recipe.

Add ground chicken, cabbage, cilantro, lemongrass, chives, garlic, egg, and a little sea salt and cracked pepper, to taste. Mix until well combined.

Spread out the potsticker wraps and scoop a small teaspoon full of filling onto the center of each wrap. Wet the top of each potsticker wrap with a baster brush dipped in water.

Fold the potsticker to make a moon shape and pinch shut with 4 to 5 pleats along the side. Really make sure they are sealed, so the filling doesn’t fall out.

Chicken-Lemongrass Potstickers

Heat 1 tablespoon of vegetable oil in a large nonstick pan. Once hot, add the potstickers and cook until the bottoms are golden brown. Add 1/3 cup of water and cover with a lid and cook until the potstickers are cooked through and the water has evaporated, about 4-5 minutes. Remove the lid and allow them to cook for a minute longer to crisp a bit. Set aside on a serving plate with a tin foil tent. Repeat the process with the remaining potstickers and vegetable oil.

Remove from the heat and serve immediately with the dipping sauce. Enjoy!

Chicken-Lemongrass Potstickers

Chicken-Lemongrass Potstickers

Chicken-Lemongrass Potstickers

Prep Time: 45 minutes
Cook Time: 15 minutes
Total Time: 1 hour
Course: Appies & Snacks
Cuisine: Asian
Servings: 50
Author: Pam - For the Love of Cooking / Original by Food & Wine

Ingredients

  • 1 lb ground chicken
  • 1 cup napa cabbage thinly sliced then chopped finely
  • 1/4 cup fresh cilantro finely chopped
  • 2 tbsp fresh lemongrass finely minced
  • 2 tbsp fresh chives snipped
  • 1 tbsp fresh ginger minced
  • 1 large clove of garlic minced
  • 1 large egg well beaten
  • Sea salt and freshly cracked pepper to taste
  • 50 potsticker Gyoza wraps
  • 2 tbsp vegetable oil divided

Instructions

  • Make the potsticker dipping sauce; set aside for flavors to mingle. Click the link up above for the recipe.
  • Add ground chicken, cabbage, cilantro, lemongrass, chives, garlic, egg, and a little sea salt and cracked pepper, to taste. Mix until well combined.
  • Spread out the potsticker wraps and scoop a small teaspoon full of filling onto the center of each wrap.
  • Wet the top of each potsticker wrap with a baster brush dipped in water.
  • Fold the potsticker to make a moon shape and pinch shut with 4 to 5 pleats along the side. Really make sure they are sealed, so the filling doesn’t fall out.
  • Heat 1 tablespoon of vegetable oil in a large nonstick pan.
  • Once hot, add the potstickers and cook until the bottoms are golden brown.
  • Add 1/3 cup of water and cover with a lid and cook until the potstickers are cooked through and the water has evaporated, about 4-5 minutes.
  • Remove the lid and allow them to cook for a minute longer to crisp a bit.
  • Set aside on a serving plate with a tin foil tent.
  • Repeat the process with the remaining potstickers and vegetable oil.
  • Remove from the heat and serve immediately with the dipping sauce. Enjoy!
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10 Comments

  1. I love the freshness lemongrass adds to a dish! I’ve never added it to potstickers, but I will now!

  2. I’ve never had potstickers, but the filling sounds delicious!

  3. These look so good and I love pot-stickers. Now if only I could fine fresh lemongrass in my “neck of the woods:.

  4. i’ve never made potstickers at home and have actually only eaten them once, but i’m really drawn to this recipe! great post!

  5. I’ll have to check our Trader Joes for the round wonton skins. Kroger used to carry those and square ones but now they just carry the square ones, which aren’t as pretty.

  6. I love potstickers but never made them. I have a pot of lemongrass growing in front of my house but mainly to keep mosquitoes away. Chicken-lemongrass potstickers sound so good right now and I’m so glad I have a pot just sitting outside my front door. Can’t wait to make this. I have to do some research to see which grocery store carries the round wrappers though. All I remember seeing are the square ones. Will the square wanton wrappers work if I just shape it? Or would I actually need to get the potsticker wraps?

    1. Hi Amy,

      These potstickers are fun to make and taste so delicious. I am sure that wonton wrappers would work fine, they will just be a different shape. 🙂

      Pam

  7. Can these be made up in advance and frozen for a party ?

    1. Cathy,

      I would do everything but cook them before freezing. I have a feeling it will work well but I have never tried it myself. Let me know how it goes!

      Cheers,
      Pam